Processing: washed (depulped, fermented for 18-24 hours, washed, dried on raised beds)
With toffee, almond butter and raisin in its inherent characteristics, San Pedro presents a bouquet of intriguing flavours. Grown in a sub-region of Oaxaca named San Pedro Yosotatu, which is known for its history of incredibly delectable coffee. This lot is washed, depulped then fermented for 18-24 hours. Finally, it is dried on raised beds. Led by Melinda Lopez, there are 40 families that work together and comprise the Grupo Yosotatu.
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GREEN, UNROASTED COFFEE. YOU WILL NEED TO ROAST THIS COFFEE YOURSELF.